Raw slaw with poached chicken

There's no excuse for boring lunches with this raw slaw recipe up your sleeve. Combining the beautiful colours of raw veges with the beautiful tenderness of poached chicken, it's healthy and delish.
Raw slaw with poached chicken




1.Place chicken, stock, 1 teaspoon fennel seeds and fennel stalks in a medium saucepan, bringing to a simmer. Cook, covered, over medium heat for 15 minutes or until chicken is cooked through. Using tongs, carefully transfer chicken to a plate or tray and leave to cool slightly. Reserve ¼ cup strained poaching liquid, then discard remaining liquid and solids.
2.Cook quinoa following packet directions. Cool.
3.For the dressing, place all the ingredients, including reserved poaching liquid,in a screwtop jar. Shake well. Season to taste.
4.Place quinoa, fennel, cabbage, celeriac, carrot, pear, remaining fennel seeds and reserved fennel fronds in a large bowl. Drizzle with dressing.
5.Slice chicken and add to salad. Sprinkle with walnuts to serve.

Use a V-slicer or mandoline, if you have one, to cut the fennel and carrots thinly.


Related stories